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Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines.
The Good Cook is a series of instructional cookbooks published by Time-Life Books 1978-1980. It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. [1] Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques ...
The Old West is a series of books about the history of the American Old West era, published by Time-Life Books from 1973 through 1980. Each book focused on a different topic specific for the era, such as cowboys, American Indians, gamblers and gunfighters.
Prep time: 5 minutes | Cooking time: 45 minutes. Ingredients: 8 whole skin-on, bone-in chicken thighs. 1 tbsp vegetable oil. 3 tbsp rose harissa. 1 tbsp runny honey. Salt and freshly ground black ...
The Time Reading Program (TRP) was a book sales club run by Time–Life, the publisher of Time magazine, from 1962 through 1966. Time was known for its magazines, and nonfiction book series' published under the Time-Life imprint, while the TRP books were reprints of an eclectic set of literature, both classic and contemporary, as well as nonfiction works and topics in history.
These are the best cookbooks of 2024, including the latest Half-Baked Harvest cookbook, Dolly Parton's newest cookbook, and the 25th anniversary edition of America's Test Kitchen.
Pages in category "Time Life book series" The following 10 pages are in this category, out of 10 total. ... The Old West; T. The Third Reich Series; Time Reading ...
Classic French Cooking (1978) Time-Life Foods of the World ISBN 0809400472; Craig Claiborne's The New New York Times Cookbook (1980) with Pierre Franey, New York Times Books, ISBN 0-517-12235-9; A Feast Made for Laughter (1982) autobiography, Doubleday ISBN 0385157002; The Master Cooking Course (1982) (with Pierre Franey), Putnam Pub.
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